Pickled Pork Ribs With Lentils Recipe
Ingredients
| Water | 1 Gallon (Pickling brine:) | |
| Pickling salt | 1 pound (Pickling brine:) | |
| 1 teaspoon saltpeter | ||
| 5 pounds pork spareribs, cut into about 10 large pieces | ||
| Black peppercorns | 8 To taste (Pickling brine:) | |
| 2 bay leaves, whole | ||
| Yellow onion | 1 Large, chopped (Pickling brine:) | |
| Dry white wine | 2 Cup (16 tbs) (Pickling brine:) | |
| Olive oil | 2 Tablespoon (Lentils:) | |
| 2 yellow onions, peeled and sliced | ||
| Garlic | 1 Clove (5gm), crushed (Lentils:) | |
| Lentils | 2 Cup (16 tbs) (Lentils:) | |
| Salt | To Taste (Lentils:) | |
| Bay Leaf | 1 (Lentils:) | |
| Chicken stock | 1 Cup (16 tbs), canned (Lentils:) | |
| Chopped parsley | 1/2 Cup (16 tbs), garnish (Lentils:) | |
Directions
In a stainless steel pan or large glass bowl, place the gallon of water along with the pickling salt and saltpeter.
Stir until dissolved.
Place the ribs in the brine and keep covered in the refrigerator for 10 days.
You may have to weight down the ribs with a heavy plate.
They must stay under this solution for 10 days.
When pickling is completed, drain the brine and discard.
Rinse the ribs thoroughly in fresh water.
Drain and place in a stainless pot and add the peppercorns, bay leaves, yellow onion, and the white wine.
Add just enough water to barely cover the ribs.
Cover the pot and bring to a simmer.
Cook for 1 1/2 hours.
In the meantime, prepare the lentils.
Heat a frying pan and add the oil.
Saute the onions and garlic until a bit golden.
Place the lentils and onions in a heavy saucepan with lid.
Add the salt, bay leaf, and stock.
Add enough water to cover the lentils.
Cover and simmer for about 1/2 hour, or until the lentils are tender but not mushy.
Remove the ribs to a platter.
Serve the ribs on a bed of the lentils.
Try this with Carrots and Zucchini, Cold Brussels Sprouts Salad, and French bread.
Stir until dissolved.
Place the ribs in the brine and keep covered in the refrigerator for 10 days.
You may have to weight down the ribs with a heavy plate.
They must stay under this solution for 10 days.
When pickling is completed, drain the brine and discard.
Rinse the ribs thoroughly in fresh water.
Drain and place in a stainless pot and add the peppercorns, bay leaves, yellow onion, and the white wine.
Add just enough water to barely cover the ribs.
Cover the pot and bring to a simmer.
Cook for 1 1/2 hours.
In the meantime, prepare the lentils.
Heat a frying pan and add the oil.
Saute the onions and garlic until a bit golden.
Place the lentils and onions in a heavy saucepan with lid.
Add the salt, bay leaf, and stock.
Add enough water to cover the lentils.
Cover and simmer for about 1/2 hour, or until the lentils are tender but not mushy.
Remove the ribs to a platter.
Serve the ribs on a bed of the lentils.
Try this with Carrots and Zucchini, Cold Brussels Sprouts Salad, and French bread.
Chef
